Description
This delicious and hearty dish combines roasted cauliflower spiced to perfection, simmered in a rich coconut tomato sauce, and paired with tender lentils. It’s a flavorful, vegan-friendly recipe that can be served as a main course or a side dish. The roasted cauliflower adds a delightful crunch, while the creamy sauce offers a warming and comforting meal. Perfect for weeknights or special gatherings.
Ingredients
Units
Scale
For the Roasted Cauliflower:
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust for spice preference)
- Salt and pepper to taste
For the Coconut Tomato Sauce:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp grated ginger
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional for heat)
For the Lentils:
- 1 cup dried lentils (green or brown)
- 3 cups water or vegetable broth
- 1 bay leaf
- Salt to taste
Instructions
Prepare the Lentils:
- Rinse the lentils under cold water.
- In a medium saucepan, combine lentils, water (or vegetable broth), and the bay leaf. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender. Add salt to taste. Drain any excess liquid and set aside.
2. Roast the Cauliflower:
- Preheat the oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, cumin, coriander, paprika, turmeric, chili powder, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and crispy, turning halfway through.
3. Make the Coconut Tomato Sauce:
- While the cauliflower is roasting, heat olive oil in a large pan over medium heat. Add the chopped onions and sauté until soft and translucent, about 5-7 minutes.
- Add the garlic and ginger, and cook for 1-2 minutes until fragrant.
- Stir in the diced tomatoes, coconut milk, cumin, garam masala, turmeric, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Combine and Serve:
- Add the cooked lentils to the coconut tomato sauce and stir to combine.
- Serve the roasted cauliflower over the lentils with coconut tomato sauce. Garnish with fresh cilantro or parsley if desired.
Notes
- You can adjust the spices based on your heat preference. Add more chili powder or red pepper flakes for a spicier dish.
- If you prefer a smoother sauce, blend the tomato mixture before adding the lentils.
- Serve with naan bread or over a bed of rice for a more filling meal.